We always joke about the night being the secret ingredient in suya when answering the question, “why is suya only sold at night?”. I agree too.
Mix that night ingredient, your protein of choice, garnished with cabbage, onions, tomatoes for those that like a little extra and of course, the final and most important topping, a well-mixed Yaji spice, you will have a staple Suya for dinner, with a drink on the side.
Spices make a whole lot of difference in any dish and for this Kebab, we would be putting the spotlight on the Yagi.
The Yagi spice has a kind of nutty, spicy, and smoky, with onion and garlic undertones going on in there. You can also make a yaji butter that can be spread on toast, if you would like to be spontaneous with your tastebuds.
So here is how its made;
Kulikuli – Use unsalted roasted peanuts where kuli kuli is not available.
Uda seeds also known as Negro pepper
Cloves – Optional
Measure out the ingredients in clean dry bowls.
Add all the ingredients in a dry mill and blend till all blended together.
Pour in an airtight container or spice jar and it’s ready to use.
It is quite simple. Now you can also make your own kebabs at home. The yaji spice can also be used for a lot of other dishes like jollof rice, noodles etc.
Store in an airtight container or spice jar in a cool dry place.